Green pea quinoa patties

Indulge in these vibrant green pea quinoa patties. Green peas, chickpeas, quinoa and fresh herbs are a delightful combination. They make a great snack, side dish, lunch or dinner paired with crunchy carrot slaw salad.

Another recipe, that I’m going to do over and over again. It looks great and it tastes amazing. Being packed with veggies it’s also healthy and light on your stomach. The delightful combination of green peas, chickpeas, quinoa, and a medley of fresh herbs creates a perfect harmony of flavours and textures.

I like meat. But, at the same time, I like vegetables as well. Apropos vegetables, I like experimenting by combining different legumes, grains, seeds and herbs and turning them into something amazing.

In this case, I combined green peas, chickpeas, garlic and onion (they are always present in my savoury dishes) and as a herb, I picked fresh coriander. To be exact, I used frozen peas because they keep that vibrant green colour and they only need to be warmed through. Also, canned chickpeas are simply wonderful. Just open the can and they are ready to use. They add the creaminess to the patties.

And what holds everything together, you would ask? I used one egg, quinoa and a bit of chia seeds. Instead of flour, I took starch and ground almonds. What a combo! One thing that every meal should have is the crunch. Therefore, I took quinoa, the super grain. Those small grains look so adorable and can be cooked in advance.

You can enjoy them hot or cold, in a salad, as a side next to a steak or some potatoes. They taste amazing in a sandwich or burger bun, too.

If you love this kind of patties, you may also love quinoa-bean patties and these beetroot patties. They are both easy and quick to prepare and so very healthy and, of course, delicious.

Ingredients for ca 15 green pea quinoa patties:

• 5 carrots (shredded)
• 1 lemon
• salt and pepper
• 500 g frozen green peas
• 100 g chickpeas (canned)
• 1 red onion (chopped)
• 3 sprigs of coriander
• 2 garlic cloves
• 30 g ground almonds
• 70 g tapioka starch
• 120 g quinoa (cooked)
• 20 g chia seeds
• 1 egg
• 5 g coconut oil
• 15 g mayonnaise

Start by defrosting the green peas. Quickly rinse them under warm water and leave them to drain in a sieve. Shred the carrots, place them in a bowl and toss them with some lemon juice.

Cook the quinoa and then let it cool down. Meanwhile place the green peas, chickpeas, garlic, egg and cilantro into a food processor and pulse until combined.

Next, transfer the mixture to a medium bowl and stir in the quinoa, chopped onion, tapioca starch and chia seeds. Set aside for 20 minutes. To keep the patties warm until serving time, preheat the oven to 70°C.

In a non-stick frying pan, melt some coconut oil. To make the patty, scoop a generous spoon of the mixture, form a ball and place it in the pan. Gently push it flat into a patty. Add as many patties as your pan capacity allows. Brown on both sides for 2-3 minutes until golden brown.

After the first batch is ready, transfer the patties into the oven and continue with the remaining peas mixture.

For the salad, season the shredded carrots with salt and pepper, keep the lemon juice, add the mayo and toss to combine.

Finally, serve the green pea quinoa patties with the crunchy carrot slaw salad. Also, some walnuts, almonds, or pumpkin seeds pair wonderfully with it.

Enjoy.